Messermeister knives – chef's knives, BBQ knives and sharpening tools

Knives from Messermeister: chef's knife, santoku and nakiri for the kitchen, and a brisket slicer, carving knife, steak knives and BBQ knife set for the grill. Several of the knives are handmade in Solingen, Germany, from 1.4116 steel; others are forged from German X50 steel. Whetstones and an angle guide keep the edge sharp.

How to choose the right knife

Knife	Blade	Steel and edge	Used for
Oliva Luxe chef's knife	20 cm	1.4116, 15° edge	All-round kitchen work
Meridian Elite santoku	18 cm, kullenschliff	1.4116, 57–58 HRC	Vegetables, fish and meat
Oliva Elite nakiri	16.5 cm	1.4116, 15° edge	Vegetables
Bennie Kendrick brisket slicer	25 cm, scalloped	X50 with titanium coating	Brisket and large cuts
Pro Series carving knife	30 cm, kullenschliff	1.4116, 56–57 HRC	Brisket, ham and turkey

A long, narrow blade makes clean cuts through large pieces without tearing the meat. Kullenschliff means hollows along the blade that reduce friction so food releases more easily.

Knives for grilling and BBQ

Bennie Kendrick brisket slicer – developed with pitmaster Bennie Kendrick, with an offset handle that keeps your knuckles off the board. The series also includes a BBQ knife and a fillet knife.
Avanta BBQ knife set – six pieces in a black knife roll, X50 steel with full tang and pakkawood handles.
Avanta steak knives – fine edge, with standard or pakkawood handles.
Avanta carving fork and carving knife – for serving roasts.

Sharpening and care

Messermeister whetstones come in 400/1000 grit and 2000/5000 grit. The coarse side removes small nicks, the fine side restores the edge. The angle guide clips onto the spine and holds a steady 15° angle, matching the factory edge. The set has a large 10.2 cm guide and a small 5.1 cm guide. Guides and whetstones can leave light scratches on the side of the blade.

Frequently asked questions about knives

Which knife is best for slicing brisket?

A long knife with a scalloped or kullenschliff blade. The Bennie Kendrick brisket slicer is 25 cm and scalloped, and the Pro Series carving knife is 30 cm with kullenschliff. Both give long, clean slices.

What is the difference between a santoku and a nakiri?

A santoku is an all-round Japanese chef's knife for vegetables, fish and meat. A nakiri has a straight blade and is made for cutting and chopping vegetables.

How often should I sharpen my knife?

Messermeister intends the 400/1000 grit restoration stone for sharpening a couple of times a year.

What does a 15° edge mean?

It is the angle the edge is ground to. A narrower angle gives a sharper knife. The angle guide makes it easy to hold the same angle when you sharpen at home.